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Shawarma Chicken Bowls Recipe

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★★★★★

4.7 from 61 reviews

A flavorful and easy-to-make Shawarma Chicken Bowl featuring tender spiced chicken served over fluffy rice and drizzled with a creamy yogurt sauce. Perfect for a quick weeknight dinner that brings the taste of Middle Eastern street food to your table.

Ingredients

Scale

For the Chicken

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp shawarma spice blend (paprika, cumin, coriander, turmeric, garlic powder, cinnamon, cayenne)
  • 1 tbsp olive oil
  • Salt and pepper, to taste

For the Rice

  • 1 1/2 cups basmati rice
  • 3 cups water
  • 1 tbsp olive oil or butter
  • Salt, to taste

For the Yogurt Sauce

  • 1 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • 1 tbsp chopped fresh parsley or cilantro (optional)

Instructions

  1. Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups of water to a boil. Add rice, olive oil or butter, and salt. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
  2. Mix the Shawarma Spice Blend: In a small bowl, combine paprika, cumin, coriander, turmeric, garlic powder, cinnamon, cayenne, salt, and pepper. Mix well to create the spice blend.
  3. Cook the Chicken: In a large skillet over medium-high heat, heat olive oil. Add the chicken pieces and sprinkle the shawarma spice blend evenly over them. Cook the chicken, stirring occasionally, for 6-8 minutes or until fully cooked and browned on all sides.
  4. Make the Yogurt Sauce: In a small bowl, combine Greek yogurt, lemon juice, minced garlic, salt, pepper, and chopped fresh herbs if using. Mix well and set aside.
  5. Assemble the Bowls: Divide the cooked rice between bowls. Top with the spiced chicken pieces and drizzle generously with the yogurt sauce. Garnish with additional parsley or cilantro if desired. Serve warm.

Notes

  • Use boneless, skinless chicken thighs for juicier and more flavorful meat compared to chicken breast.
  • The shawarma spice mix can be adjusted to your taste—add more cayenne for extra heat or more cinnamon for sweetness.
  • For a gluten-free version, ensure the shawarma spice blend does not contain any fillers or additives.
  • The yogurt sauce can be made ahead and stored in the fridge for up to 3 days.
  • Serve with a side of fresh salad or roasted vegetables to complete the meal.

Keywords: Shawarma chicken, Middle Eastern chicken bowl, yogurt sauce chicken, spiced chicken rice bowl

Find it online: https://familyfavplates.com/shawarma-chicken-bowls-recipe/